Cutlet Recipe – Vegetable Cutlet

Cutlet Recipe - Vegetable Cutlet

Vegetable cutlet, also known as veg cutlet, are crispy, flavorful and tender patties made with a hearty blend of vegetables, savory spices, fresh herbs and crispy breadcrumbs. The chop recipe is a popular snack in Indian cuisine and there are many ways to prepare them. These vegan veggie cutlets are pan-fried to keep them healthy.

About the vegetable cutlet

While there are many explanations of what a chop is, let’s stick with the Indian version of a chop. There are both non-vegetarian and vegan versions of plant-based chops in Indian cuisine. In both cases, the chop is breaded and fried.
My recipe is a vegetable cutlet suitable for vegetarians and vegans. A vegetarian chop is essentially a vegetarian patty. It consists of a mixture of various steamed vegetables like broccoli, carrots, cauliflower, corn, potatoes, peas and more.
I often make these vegetable chop recipes. Most of the time I have carrots, green beans, peas and potatoes in the fridge. So it’s easy for me to make these cutlets for an evening snack.
The patty dough is fully customizable with the vegetables you want to add. Remember not to include watery or mushy vegetables like okra, zucchini, various squash, pumpkin, eggplant, etc.


▢ ½ cup chopped carrot or 1 medium carrot
▢ ¼ cup chopped green beans or 7 to 8 beans
▢ 1 cup chopped or 2 medium sized potatoes
▢ ½ cup fresh green peas – fresh or frozen
▢ 1 inch of ginger – coarsely chopped
▢ 1 green chili – about ½ to 1 teaspoon chopped
▢ 2 garlic cloves (medium size) – peeled and coarsely chopped, optional
▢ ¼ teaspoon red chili powder
▢ ½ teaspoon ground cumin
▢ ½ teaspoon ground coriander – optional
▢ ½ teaspoon garam masala powder
▢ 3 to 4 tablespoons breadcrumbs – panko or plain, or pulp of bread from 2 to 3 slices of bread
▢ 2 tablespoons of cilantro leaves or chopped parsley
▢ salt as needed
Also Read: Matar Kachori

For coating with crumbs

▢ 2 tablespoons all-purpose flour
▢ 3 to 4 tablespoons of water
▢ ⅓ cup of breadcrumbs – panko or regular

For the pan frying

▢ 2 to 3 tablespoons of oil – any neutral oil, add as needed



  1. Rinse, peel and chop vegetables like carrots, potatoes, green beans.
  2. Boil or steam the vegetables until tender with a fork in a steamer or pressure cooker.
  3. Drain all the water from the cooked vegetables using a colander. Set the cooked vegetables aside to get hot.
  4. When the vegetables cool, blend 4 to 5 slices of bread in a food processor or blender until they are fine to make bread crumbs.
  5. Reserve the breadcrumbs on a plate or platter.

Make a cutlet mixture

  1. When hot, transfer the cooked vegetables to a bowl.
  2. Mash them with a potato masher. Do not make a thin paste but keep it slightly thicker with small pieces of vegetables. Put aside.
  3. Crush the coarsely chopped ginger, green peppers and garlic (optional) in a mortar to a semi-fine paste.
  4. Add the breadcrumbs, crushed ginger + green chili paste, coriander powder, cumin powder, garam masala powder, red chili powder, chopped coriander leaves and salt as needed to the mashed vegetables.
  5. Instead of breadcrumbs, you can also add 2-3 slices of bread soaked in water and then completely wrung out.
  6. Mix everything very well. Check the taste and add more salt if required to the vegetable cutlet dough mixture.
  7. In another small bowl, take the all-purpose flour and water.
  8. Stir and mix this mixture to obtain a smooth paste or suspension without lumps.
  9. Now take the cutlet mixture on a plate and make small to medium round cutlets by rolling and pressing the mixture a little in your palms.


  1. Take a cutlet and gently dip it into the all-purpose dough so that the dough coats all over the chop.
  2. Then, pass the chop in the breadcrumbs evenly and all over. Dust off any extra breadcrumbs. Coat with breadcrumbs and bread each cutlet this way and keep aside.
  3. If you don’t have breadcrumbs, you can also use rava (cream of wheat or sooji).

Pan-frying vegetable cutlet

  1. Heat 2-3 tablespoons of oil for shallow frying in a frying pan or skillet. Sprinkle the excess breadcrumbs over the vegetable cutlets and place them in the medium hot oil.
  2. When one side is lightly browned or golden, turn over and fry the other side. Add more oil if necessary.
  3. Flip a few more times and fry all the vegetable cutlets until evenly browned and crispy on all sides.
  4. Strain them on paper towels to remove excess oil. Fry the remaining cutlets this way, adding more oil if necessary.
  5. Serve the cutlet hot or warm with mint chutney or cilantro chutney or tamarind chutney or tomato ketchup. You can also make burgers, wraps or sandwiches with it.